I love a rich, velvety macaroni and cheese – especially when the cheese is blue cheese! This is for serious blue cheese lovers – you can tame it down by substituting some of the blue cheese with more cheddar.

Cook pasta in a large pot of salted boiling water until tender, but still al dente. Drain and leave in strainer until the sauce is ready.

Melt butter in a large saucepan over medium heat. Add flour to make a roux and stir constantly to let the flour cook, but not burn.

Gradually whisk in milk and cream. Simmer until mixture thickens, whisking constantly. Reduce heat to low and add grated cheddar cheese (reserving 1/2 cup for sprinkling on top before baking) and crumbled blue cheese. Whisk until cheese melts, about 2 minutes. Season to taste with salt and pepper.

Add cooked pasta to sauce, stir to coat. Transfer mixture to prepare baking pan and sprinkle with remaining cheddar cheese. Bake until golden brown on top (sauce will begin to be bubbling), about 25 minutes.

i make mine similar to this but with a slight difference…in the heated butter i would add a cup of diced onions and sautee then add my flour and some cinamon then add the milk, then the cheese then the blue cheese add salt and pepper to taste…coat the pasta with the sauce and then top off with grated croutons mixed with fresh parsley..bake for 40mins at 375